NEW STYLE DAHI BALI
Dahi Bhalla, also known as Dahi Vada, is a popular Indian dish made from lentil dumplings soaked in yogurt and topped with various spices and chutneys. Here's a basic recipe for making Dahi Bhalla:
### Ingredients:
#### For the Bhallas:
- 1 cup urad dal (split black lentils)
- 2 tablespoons moong dal (split yellow lentils)
- Salt to taste
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon asafoetida (hing)
- Oil for frying
#### For the Yogurt:
- 2 cups thick yogurt (curd)
- 1/2 teaspoon salt
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon chaat masala
#### For Serving:
- Tamarind chutney
- Mint chutney
- Sev (crunchy chickpea flour noodles)
- Chopped coriander leaves
- Pomegranate seeds (optional)
### Instructions:
#### Preparing the Bhallas:
1. Wash and soak the urad dal and moong dal separately for about 4-6 hours.
2. Drain the water and grind the dals separately into a smooth paste. Add very little water if needed.
3. Mix both the dals together in a bowl. Add salt, cumin seeds, and asafoetida to the batter. Mix well.
4. Heat oil in a deep pan for frying.
5. Take small portions of the batter and drop them gently into the hot oil.
6. Fry the bhallas until they turn golden brown and crispy on the outside. Remove them from the oil and drain excess oil on paper towels.
#### Preparing the Yogurt:
1. Whisk the yogurt until smooth.
2. Add salt, roasted cumin powder, red chili powder, and chaat masala. Mix well.
#### Assembling the Dahi Bhallas:
1. Soak the fried bhallas in lukewarm water for about 15-20 minutes.
2. Squeeze out excess water gently from the soaked bhallas and arrange them in a serving dish.
3. Pour the prepared yogurt mixture over the bhallas, covering them completely.
4. Drizzle tamarind chutney and mint chutney over the yogurt.
5. Garnish with sev, chopped coriander leaves, and pomegranate seeds if using.
6. Chill in the refrigerator for at least an hour before serving.
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